Cupcakes are all the rage these days, and for good reason. These diminutive desserts are automatically
portion controlled, and they’re just darn cute! Instead of traditional vanilla and chocolate, we chose a
garden variety: Carrots and zucchini aren’t just for salads; they add moisture and texture to desserts as well.
There aren’t enough veggies to count for one of your daily servings, but you are getting a tasty
treat that has more fiber and less fat than even a slice of traditional carrot cake.
Carrot cake usually has a spicy taste, but we lightened that up by adding a fresh orange flavor.
These cupcakes are perfect for an Easter brunch, a children’s birthday party (no need to tell them
the “confetti” inside comes from vegetables), or a graduation celebration.
These cupcakes were a hit during our taste test!

Submitted by TARJUSHKA